Mexican Breakfast Eggs

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

2 medium yellow onions (2× approx. 70 g)
3 cloves of garlic
3 tablespoons of rapeseed or sunflower oil
400 g of peeled chopped canned tomatoes
200 g of canned red beans (drained)
1 teaspoon of ground cumin (optional)
½ teaspoon of ground chili (can be replaced with ground sweet paprika)
4 eggs size M
80 g of Balkan cheese
10 g of fresh coriander (optional)
Salt
Pepper

INGREDIENTS FOR THE TIP

Whole grain tortillas
Sourdough bread

INSTRUCTIONS

1
First, peel the onion and garlic and chop them finely.
2
Now prepare a larger pan and heat 3 tablespoons of oil in it over medium heat. Then add the chopped onion and garlic to the pan and sauté for 2–3 minutes over medium heat. Next, add the canned chopped tomatoes, beans, ground cumin, and ground chili to the pan, stir, reduce the heat to low, cover the pan with a lid, and let the mixture cook for 7–8 minutes.
3
After the specified time, season the mixture in the pan with salt and pepper and use a spoon to create 4 wells in it. Crack 1 egg into each well, then cover the pan again with a lid and cook for another 3–4 minutes over medium heat until the eggs are sufficiently set.
4
Then turn off the heat and divide the mixture from the pan into 4 servings (each should contain 1 egg). Crumble Balkan cheese on top of each serving, tear some coriander, and serve immediately.

Tip

Serve huevos rancheros with whole grain tortillas or sourdough bread.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.